Lactic acid fermentation is a type of anaerobic respiration (or fermentation) that breaks down sugars to produce energy in the form of ATP. It is called anaerobic because it occurs in the absence of oxygen. Lactic acid is generated as a byproduct of this reaction, which is what gives this...
Types of Fermentation Based on the chemical substance formed in the final process, there are different types of fermentation. Lactic Acid Fermentation Lactic acid fermentationis commonly known as a reaction in muscle cells during vigorous exercise; during strenuous activity, the respiratory and cardiovasc...
during this process, lactate is also released, which in solution becomes lactic acid. See Figure 4 for an example of a lactic acid fermentation equation. It can occur in animal cells (such as muscle cells) as well as some prokaryotes. In humans, the lactic...
In animal cells as well, during muscle exercise, in case of inadequacy of oxygen for cellular respiration, pyruvic acid reduces to lactic acid by lactate dehydrogenase. NADH+H+ is the reducing agent which oxidises to NAD+ in the process. Both alcohol and lactic acid fermentation release very ...
fermentation of dairy products: apart from natural fermentation, to speed up the process we use microorganisms which aid the process of conversion from lactose to lactic acid . fat & sugar substitutes: we know how fat & sugar cause different ailments, but with the help of food chemistry, ...
Alkaliphiles produce metabolic acid through sugar fermentation and amino acid deaminases. The acid production contributes to the pH homeostasis primarily by increasing the cytoplasmic H+concentration. Moreover, acid production, in addition to preventing cytoplasmic alkalinization, can increase the availabil...
But when the oxygen is insufficient, pyruvate is broken down anaerobically, such as infermentationthat creates lactate or ethanol as an end-product.Etymology:pyr(o)– + Latin ūva, grape (from its being produced by the dry distillation of racemic acid, originally derived from grapes) + -ate....
lactic acid bacteriaNem chua/nham/sausageNuoc mamprobioticsoyurtIn tropical countries, traditional fermented foods are usually home-made products obtained through spontaneous fermentation or backslopping. They are now facing an evolution aiming at responding to quality, safety and mass production issues....
In order to decrease human consumption of petroleum, chemists have investigated methods for producing polymers from renewable resources such asbiomass. NatureWorks polylactic acid (PLA) is a polymer of naturally occurring lactic acid (LA), and LA can be produced from the fermentation of corn. The...
A salt or ester of lactic acid. Lactate is a product of fermentation and is produced during cellular respiration as glucose is broken down. The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved. ...